Flank Steak Salad with Plums and Blue Cheese

Uros Krstic
Yield: 4 servings Total: 40 MINUTES Ingredients 1/2 teaspoon freshly ground black pepper 1/4 teaspoon salt 1 1/2 tablespoons olive oil, divided 4 teaspoons fresh lemon juice, divided 1 (1-pound) flank steak, trimmed Cooking spray 1 teaspoon honey 1/8 teaspoon salt 8 cups loosely packed baby arugula 3 plums, thinly sliced 1/4 cup (1 ounce) crumbled blue cheese Preparation 1. Combine pepper, 1/4 teaspoon salt, 1 1/2 teaspoons olive oil, and 1 teaspoon lemon juice in a small bowl; rub over both sides of steak. 2. Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add steak to pan; cook 5 minutes on each side or until desired degree of doneness. Remove steak from pan; let rest 5 minutes. Cut steak diagonally across grain into thin slices. 3. Combine remaining 1 tablespoon olive oil, 1 tablespoon lemon juice, honey, and 1/8 teaspoon salt in a large bowl; stir well with a whisk. Add arugula; toss gently to coat. Arrange about 1 1/2 cups arugula mixture onto each of 4 plates; top each serving with 3 ounces steak, about 1/2 cup plums, and 1 tablespoon cheese. Note: You'll have leftover breadsticks; store them at room temperature in an airtight container, and reheat at 250° for 5 minutes or until warm. By: Kathryn Conrad, Cooking Light AUGUST 2010 (myrecipes.com) Photo: John Autry; Styling: Mindi Shapiro
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